Sopa de Flor de Calabaza (Courgette Flower Soup) 


 When I was a child, I grew up eating literally everything! My parents used to hate wasting food, so whatever they used to cook we had to eat it and we used to eat lots of weird stuff like liver, kidneys, pigs trotters, moronga (clotted blood) and lots of  vegetables like Guajes, watercress, wild spinach and as a child I always hated them, so imagine what I thought about courgette flowers!, it was a big “NO” straight away.

I still remember when my dad said to us that he was going to make “Crema de Flor de Calabaza”, I thought he was joking!! “Are we going to eat flowers??”, I thought, but no, he wasn’t joking and he did it, I thought it was crazy, but when I tried it, OMG! It was like love at first site, I ate all and I had seconds. Since then it has become like a traditional recipe in my family.

I really hope you like it as much as my family and I do. 

Serves 4

Prep 10 min

Cook 40 min approx


  • 100 gr courgette flower or a tin of courgette flower
  • 1/2 small onion finely chopped
  • 3 tbsp white flour
  • 25 gr butter
  • 2 tbsp vegetable oil
  • 500 ml whole milk
  • 1 organic chicken stock cube disolved in 500 ml hot water
  • Salt to taste if necessary 
  • Pepper

To garnish (optional)

  • Poblano or green roasted pepper finely chopped
  • Fresh cheese 
  • Courgette flower petals


Heat the oil in a large frying pan and add the onion, after 5 min add all the courgette flowers, cook for 15 and set aside.

Then in a large sauce pan, melt the butter and add the flour, cook the flour for 5 min mixing constantly to avoid burn it, then add the milk little by little until the flour has dissolved into the milk. Then add the flowers, put everything in a blender and blend adding the chicken stock little by little, continue blending until all the courgette flowers have mix well.

Put it back in the sauce pan and cook for 5 min, stiring. Don’t cook it for to long otherwise the milk will split. Check if it needs salt and add some pepper. 

You can garnish it with courgette flower petals, fresh cheese and poblano roasted pepper finely chopped.


Published by

Karla Zazueta

Mexican living in London

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